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  • Gourmet Traveller

    SLICE OF HEAVEN

    Jul 25, 2021 7 minutes
    WORDS JORDAN KRETCHMER & KARLIE VERKERK.
    WORDS FIONA DONNELLEY.
    WORDS TORY SHEPHERD.
    WORDS ALIX DAVIS (TAS) & MAX VEENHUYZEN (WA).
    WORDS MICHAEL HARRY.
    Photography JOHN PAUL URIZAR
    Styling AMANDA CHEBATTE

    MSN

    WESTWOOD

    NEWTOWN

    OPENED December 2020

    Don’t be fooled by the Streets signage above the door, there’s no ice-cream to be found at Westwood in Newtown. There are, however, seven types of Naples-stye pizza featuring interesting flavour combos made using local ingredients, such as ’nduja, ricotta and thyme; and potato and smoked eel. Run by Mitchell Westwood (ex Bella Brutta, CicciaBella), this pocket-sized pizza joint is seriously on fire.

    HOTTEST SLICE

    The garlic and honey pizza is a sweet-savoury triumph made with confit garlic oil, fermented-garlic honey, fior di latte and sheep’s milk pecorino – like a cheese pizza on steroids.

    RIA PIZZA AND WINE

    POTTS POINT

    OPENED December 2020

    When chef Brent Savage and sommelier Nick Hildebrandt announced they were moving their wine bar Monopole to the CBD and its original site was to transform into a pizza restaurant, expectations were high thanks to their fine dining credentials. But what Savage brings to the humble pizza more than delivers, as he churns out casual, clever and delicious pizza for the people of Potts Point. The base is crisp and with a neat, evenly risen crust, thanks to high-powered electric

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